Name: Black Pearl Layer Cake
Yield: Makes 10 to 12 servings
Ingredients: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3/4 cup heavy whipping cream; 1 teaspoon ground ginger; 1/2 teaspoon wasabi powder*; 2 tablespoons black sesame seeds*; 1 tablespoon corn syrup; 2 tablespoons (1/4 stick) butter, room temperature; 1 cup water; 1/2 cup sugar; 5 tablespoons matchstick-size strips peeled fresh ginger; 1 vanilla bean, split lengthwise; 2 cups boiling water; 1 cup unsweetened cocoa powder; 2 3/4 cups all purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 1/4 cups sugar; 1 cup (2 sticks) unsalted butter, room temperature; 4 large eggs; 1 tablespoon vanilla extract; 2 cups chilled heavy whipping cream; 1/4 cup plus 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground ginger; Additional black sesame seeds

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Black Pearl Layer CakeNoel Barnhurst

TREND: Exotically flavored chocolate

WHO: Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago

WHAT: Markoff, one of the first to infuse chocolate with unexpected ingredients, named this Asian-tinged creation after one of her most popular truffles. Its Japanese flavors — ginger, wasabi, and black sesame seeds — are the building blocks for an inspired cake.

Recipe notes

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